Chili peppers are a staple in kitchens and their pungent flavor is caused by a substance called capsaicin.

Its origin is in Latin America, but currently it has spread throughout the world to season foods. In Spain, it began to be used as an alternative to pepper and vinegar, with which sausages were prepared, until it was consolidated as a gastronomic reference.

It is a food with numerous properties thanks to its high content of vitamins and capsaicin, however, its consumption is recommended to be moderate. It improves circulation, preventing the appearance of cardiovascular problems. One of the main properties attributed to capsaicin is that of helping to combat and prevent the presence of tumors. It is not a recommended food for those who suffer from ulcers or heartburn, but consumed in moderation facilitates digestion and prevents the presence of intestinal infections.

It is a condiment widely used in Spanish cuisine, providing a highly appreciated touch of flavor and spiciness. It is common to add it to stews, meat or fish.

For their preservation, they can be dried by baking them at a low temperature until dry and then stored in an airtight container.